Quick Pasta Recipe with Parsley-Mint Pesto

In this quick pasta recipe with parsley-mint pesto, I cook the pasta in a way counter-intuitive to everything I have been taught.

Cook Pasta Even Faster

While researching for this recipe, I read this article on Serious Eats, and was so intrigued, decided I needed to experiment! It turns out that big pot of water we’ve been waiting for to boil all these years to cook pasta? There’s no need. And that handful of salt we add to the water? There’s no need. Skeptical? I was too.

Sourcing High-Quality Pasta

I like to buy pasta from small artisanal producers such as Leah Ferrazzani’s Semolina Artisanal Pasta. What I love about Leah’s pastas is that actually they have flavor (read, they don’t taste like cardboard). When I cook, I prefer to use high quality ingredients such as these, and showcase the ingredients with simple preparations. Leah uses organic wheat that is U.S. grown. Her pasta is slow-dried, preserving the natural flavor of the wheat.

Serving Suggestions

Quick Pasta Recipe with Parsley-Mint Pesto

Pesto is typically made with basil, but I like switching this up. I love using parsley and mint, which are available year round, inexpensive, and really good for you. I prefer Italian parsley to its curly counterpart, and try to always be sure to have some on hand.

Pasta

Instructions

Get out a large cutting board. Finely chop together the garlic, parsley, mint, pinch of salt, walnuts, and cheese. Scrape into a large serving bowl and mix with oil.

To cook pasta, put dry pasta in a pot and cover with cold water by 1-2”. Add ½ teaspoon salt. Bring to a boil over high heat. Turn to a simmer, cover, and cook 2-3 minutes less than package instructions. Drain well, and mix with pesto in serving bowl.

Notes

You can use twice the amount of pasta for the same amount of pesto ingredients if you prefer. The pesto may be made in a food processor, but I find this rustic style special, which differentiates it from store-bought pesto.